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    You are at:Home»Dairy-Free Recipes»The Ultimate Veggie Sliders

    The Ultimate Veggie Sliders

    24
    By Alisa Fleming on March 2, 2015 Dairy-Free Recipes, Entrees

    It’s about time I got on board with the Meatless Monday theme. I tend to be a little haphazard in my recipe posts sometimes, forgetting that the first weekday is the perfect day to share a delicious, healthy vegan delight with great make-ahead potential, like these Ultimate Veggie Sliders.

    The Ultimate Veggie Sliders Recipe - vegan and optionally gluten-free, these patties are perfect for Meatless Mondays or fun weekend fare.

    This veggie sliders recipe was shared with us by Amazing Grass for their 5-Day VTOX Challenge. The challenge is a healthier lifestyle kick with tons of informational support, including plant-based recipes, informational articles and even exercises and activities. Note that this recipe is for smaller households, only making 4 veggie sliders – double or triple the recipe for larger crews or if you want to freeze some of the patties for make-ahead meals.

    Special Diet Notes: Ultimate Veggie Sliders

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan / plant-based, and vegetarian.

    For nut-free, you can substitute your favorite seeds (perhaps even hemp seeds!) for the walnuts.

    For strictly soy-free veggie sliders, you can substitute coconut aminos for the vegan worcestershire or soy sauce.

    5.0 from 1 reviews
    The Ultimate Veggie Sliders
     
    Print
    Prep time
    20 mins
    Cook time
    30 mins
    Total time
    50 mins
     
    Author: Amazing Grass
    Serves: 4 sliders
    Ingredients
    • 1 tablespoon ground flaxseed
    • 3 tablespoons water
    • 1 to 2 teaspoons olive oil, plus additional for drizzling
    • 1 medium shallot, chopped
    • 2 garlic cloves, chopped
    • Salt, as needed
    • Black pepper, as needed
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • Pinch cayenne
    • 1 tablespoon vegan Worcestershire, soy sauce or wheat-free tamari
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon tomato paste or ketchup
    • 1 tablespoon grated beet (optional; for color)
    • ¼ cup walnuts
    • 1 cup black beans, cooked & drained, divided
    • ¾ cup cooked red quinoa (can use white), divided
    • Toasted whole wheat or gluten free buns
    • Toppings of choice (lettuce, red onion, tomato, shredded cabbage, jalapeños)
    • Spiced ketchup and / or chipotle vegan mayonnaise (optional)
    Instructions
    1. In a small bowl, stir flax and water together and let sit and gel for a few minutes.
    2. Heat the oil in a medium skillet over medium-low heat. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent. Add the dried spices, stir, and cook for 30 seconds more.
    3. Add the Worcestershire or soy sauce, balsamic, tomato paste or ketchup, grated beet (if using), walnuts, and ½ cup black beans. Stir and cook for another few minutes and turn the heat off.
    4. Let cool slightly, and then add the contents from the pan to a food processor. Add the flax mixture and blend until everything is cohesive. (It does not need to be perfectly smooth).
    5. Transfer the mix to a bowl and stir in the remaining ½ cup of black beans (smash them a little as you stir), and ½ cup of the quinoa. Stir until blended, then divide into 4 segments and roll into balls.
    6. Place the 4 balls on a plate and sprinkle them with the remaining ¼ cup quinoa. Gently roll them so the quinoa coats the outside of the balls, and then press each in the palm of your hand to form patties.
    7. Place the patties on a parchment paper lined plate and chill for 20 minutes.
    8. Preheat your oven to 375°F with a metal baking sheet inside.
    9. Transfer the parchment paper with your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
    10. Let cool and serve with fixings of your choice.
    3.2.2925
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    24 Comments

    1. Simple app on June 20, 2022 4:24 am

      I LIKE IT!
      thank you for this

      Reply
    2. Patty @ Reach Your Peak on March 11, 2015 7:53 am

      omg those just made my mouth water. I have not tried making my own veggie burgers yet. I Actually only just started eating veggie burgers a month or so ago so they’re still new to me. But this looks delicious -I might have to try making my own soon!

      Reply
    3. RFC on March 11, 2015 3:47 am

      I don’t know why I thought you were meat free already! I guess the dairy free through me off 😉 Anyway, I’m a full time vegetarian, and THESE burgers look AMAZING! Saving this recipe for sure. Thank you!

      Reply
    4. Alyssa @ Simply Quinoa on March 10, 2015 7:45 pm

      Okay I am having serious veggie burger jealousy right now. How is this not in front of me right now? I need one! I can’t wait to make these – I’m totally pinning it (yes I have an entire board dedicated to my veggie burger obsession) and making them as soon as I go to the store!

      Reply
      • Alisa Fleming on March 10, 2015 7:53 pm

        That’s so cool! I’m going to have to check out that board 🙂

        Reply
    5. Christine @ Love, Life, Surf on March 10, 2015 6:06 pm

      These look amazing. I love veggie burgers and much prefer making them at home versus buying something from the store. Love that these use quinoa too!

      Reply
    6. Taylor @ Food Faith Fitness on March 10, 2015 4:09 pm

      You should have seen my eyes POP right on out of my head when I saw that first picture! HOLY YUM! I can’t believe these are veggie. I am totally drooling!

      Reply
    7. Colorado Gal on March 10, 2015 12:10 pm

      I’ve never tried to make a veggie burger on my own but this looks SO good!

      Reply
    8. Rebecca @ Strength and Sunshine on March 10, 2015 10:07 am

      Love it! Totally allergy-free for me!

      Reply
    9. nibbles by nic on March 3, 2015 6:44 pm

      I’m always in search for a great VEGGIE BURGER recipe and you have totally nailed it! Great flavor, hearty ingredients and nutritious as can be! YUM! Thanks…Nic

      Reply
    10. Barbara @ Spirited Cook on March 3, 2015 1:11 pm

      I love a good veggie burger, and anything with cumin in it. I might give these a try. I’m wondering if the recipe can be doubled and frozen, then baked when ready to serve?

      Reply
      • Alisa Fleming on March 3, 2015 1:44 pm

        Yes, they should be freezer-friendly.

        Reply
    11. Brandon @ Kitchen Konfidence on March 3, 2015 9:06 am

      Just perfect! So many bold flavors.

      Reply
    12. Christine from Cook the Story on March 3, 2015 7:03 am

      I love the healthy quinoa you added to these burgers.

      Reply
    13. Kristen @ A Mind Full Mom on March 3, 2015 6:49 am

      I love veggie burgers that are not made from mushrooms, so these look great!

      Reply
      • Alisa Fleming on March 3, 2015 8:06 am

        That’s so funny, usually people love mushroom burgers over the bean-based ones – but I hear you! Mushroom burgers get a little overdone 🙂

        Reply
    14. Terri Steffes on March 3, 2015 6:28 am

      Love that I can serve these during a Lenten meal. They look delish! Your food photography is amazing!

      Reply
    15. Sheena @ Tea and Biscuits on March 3, 2015 5:29 am

      Your sliders look quite delicious, and yay for me that they are dairy free and have a gluten free option, that’s always good to see!

      Reply
    16. Arman @ thebigmansworld on March 3, 2015 12:03 am

      Wow, I’ve tried amazing grass before but never knew they had recipe ideas like this- Love the idea of vegan Worcestershire sauce!

      Reply
      • Alisa Fleming on March 3, 2015 8:07 am

        I know, huh? They are coming up with some awesome stuff! I love their superfoods in smoothies – so yummy!

        Reply
    17. Kelly @ TastingPage on March 2, 2015 10:23 pm

      I just made something similar, but you have a couple extra additions I’ll have to try. Looks delicious!

      Reply
    18. Alice on March 2, 2015 10:11 pm

      I love that you made these yourself! 😉 this is a first for me and I love the ideas of all the spices and flavors in this 🙂

      Reply
    19. Kristina on March 2, 2015 9:20 pm

      perfect for Meatless Monday, or any day. I LOVE Amazing Grass – off to look at their V-Tox now…

      Reply
    20. Adriana Martin on March 2, 2015 9:14 pm

      This looks like a masterpiece, nice flavor profiles I am sure after the first bite you’ll fall in love, yummy!

      Reply

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